Jump to Main Content
Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC
- Altemueller, A.G., Rosenberg, M.
- Journal of food science 1996 v.61 no.2 pp. 295-298
- Cheddar cheese, dietary fat, nutrient content, proteolysis, cheese ripening, pH, high performance liquid chromatography, duration